Did you realize there are three places to find great tasting recipes on the Central Brooklyn CSA blog?
- Every Friday, Saturday, and Sunday our blog turns into a “Weekend Cooking Blog” as our Food Education Team posts tested recipes (and tasty-looking photos) on the home page.
- Every Wednesday we post a Recipe Roundup (which you can access by clicking the “Recipe” tab on the top of this page), which is an aggregation of scrumptious ideas from cooks we trust, using the vegetables we expect to get in that respective week’s share.
- Every day our community members post and comment on new recipes of their own in our CSA Forum/ Recipe section (which can alwaysbe found by clicking the “CSA Forum” tab on this page).
There are a whole lot of great places to find recipes here, just as there are a great many ways to prepare our amazing CSA produce.
This fantastic recipe comes courtesy of Delissa Reynolds, who assisted with the cooking demo at tonight’s distribution.
- 1 lb. potatoes
- 1/2 cup finely chopped green bell pepper
- 1 1/2 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 2 ears of corn)
- 4 scallions, chopped fine
- 1 teaspoon ground cumin
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 4 tablespoons sour cream for serving
Directions Continue reading
Whether you had a chance to join us for last week’s amazing cooking expo or not, you do not want to miss tonight’s event. Our Community Chef Emily will be joined by Delissa Reynolds of Bar Sepia (Prospect Heights) from 5 ’til 7pm. If you want to see what two great cooks can do with veggies from this week’s share, it is definitely worth coming to distribution a few minutes early so you can watch the magic happen. Oh yeah, there will be lots of tasty samples, to boot!
Vero, our Farmer Contact Person, just got our probable menu for Week 8. It includes:
- Green Peppers
- Green Onions
- Mint, Basil ,or Sage (one of the three)
See everyone on Wednesday (& don’t forget about the Cooking Demo from 5 til 7)!
This week is a busy one for our CSA so we thought it prudent to remind everyone of when and where things are going on.
Week of 2 August 2010
Tuesday – We are posting this week’s expected harvest on our blog.
Wednesday – Share Distribution (4-7:30pm); Cooking Demonstration (5-7pm) at Hebron SDA Church.
Thursday – August Planning Team Meeting at LaunchPad workspace at 7pm. (LaunchPad is located at 721 Franklin Ave, on the corner of Park Place.)
Friday- Our “Weekend Cooking Blog” returns!
Don’t forget you can have Central Brooklyn updates sent directly to you: email subscribe to this blog, join our Facebook group, and/ or follow us on twitter.
Recipe by John-Thomas Crockett
I love beans. Black, pinto, kidney, red, pink, garbanzo, it doesn’t matter: beans are my thing. For the past couple of years I have been in charge of the food at my brother’s Super Bowl Bash ( a fact I am quite proud of), and last year I was actually commissioned to make a couple of pots of beans. Think about that for a moment. More than chicken wings, tacos, ribs, or pizza, folks thought beans, my beans, would take the party to higher heights. With humility, I make a mean bean. It is, in fact, a family thing. After decades of bean dominance, my mother is the undisputed Queen of Beans. After years of studying her techniques and stealing glances at her seasoning selections, I think I am ready to challenge for the title “Bean King.”
I take this bean thing seriously, so when we got epazote in our CSA share and I learned it was often used as a bean seasoning, I took it as a personal challenge to incorporate the herb in my next iteration of legume goodness.
Courtesy of Emily Nickerson
Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli
This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.
Thanks to Shawn Rosvold for the photo of last night’s share!
The share included a head of red lettuce, a head of green lettuce, red potatoes, zucchini, leeks, green peppers, carrots, beets, corn, and fresh oregano.
Be sure to check out the forum for recipe ideas, or to post your own!
Are you flat out beat trying to figure out something to do with your beets? Want to learn some bloody good new recipes? Well, tonight is your night.
Central Brooklyn CSA is proud to announce that our Food Education Team (led by Community Chef Emily Nickerson) will be staging a COOKING DEMONSTRATION at this evening’s share distribution from 5 until 7 pm. Plan to stay for a few minutes extra tonight and learn a new kitchen trick or two.
Come and "beet it up" with us at our first cooking demonstration!
Did you know that there is a Planning Team which works on tasks involving the direction, and day-to-day running of the CSA? If not, we invite you to attend our next meeting on Thursday, August 5th. We’ll be meeting at 7 PM at LaunchPad, a meeting space at 721 Franklin Ave (on the corner of Park Place). At this meeting we will be discussing the direction of the CSA, including newsletter design, event planning, volunteer coordination, farmer communication, and community building.
Getting involved with the Planning Team is a great way to fulfill your volunteer hours if you are unable to volunteer at distribution. If you have any feedback on your experience with the CSA, or if you would just like to be more involved, please consider attending! Any questions can be fielded to Maia at CentralBrooklynCSA@gmail.com, or to J.T. at firstname.lastname@example.org.